Leg of lamb roasted on challah stuffing, with spiced orange sauce and side salad
Adam Ragusea · ♥ 8.8K likes · 271.6K views · 7 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 finger fresh ginger
- 1 stick cinnamon stick
- 1 whole onion
- 1 bunch celery
- 1 lb carrots
- 1 stick butter
Cut the onion, celery and carrots into tiny pieces and fry them in a whole stick of butter in the roasting tray until soft.
A winter holiday roast instead of turkey
- 2 loaves challah
Cut the challah into small chunks; leave out overnight to dry, or crisp on a sheet pan in the grill or oven while it heats, moving them so the bottom does not burn, until coloured and crispy.
Drying the challah for stuffing
- 6 lb bone-in leg of lamb
Add the bread to the vegetables; add the second loaf as well, since it compresses.
- oil
- salt
- pepper
Oil the leg of lamb and coat with plenty of salt and pepper; brown on all sides over high heat on the grill, or on a sheet pan at maximum oven temperature.
- dried thyme
- sage
- 1 whole lemon
- 2 whole eggs
Season the stuffing with dried thyme and sage, plenty of pepper, lemon zest, two eggs if a solid stuffing is wanted, and a pinch of salt.
- cartoned chicken broth
Wet the bread with chicken broth: lightly for crumbly stuffing, soaked but not fully wet for solid stuffing, since the roast will drip into it. Taste for seasoning, keeping it conservative.
Lay the browned lamb on the stuffing and roast slowly at low heat, 250F / 120C in an oven.
- garlic cloves
- ½ whole onion
- 2 whole oranges
- cloves
For the sauce, put unpeeled snipped ginger, smashed unpeeled garlic, the half onion, the zest and juice of two oranges, a cinnamon stick and a few cloves in a pan.
Add a carton of stock, boil until everything is soft and reduced by about half; strain out and discard the solids.
- 1 carton stock
Return the liquid to the pan and, at a simmer, stir in a cornstarch and cold-water slurry until as thick as wanted.
- cornstarch
- cold water
- soy sauce
Season the sauce to taste with soy sauce, molasses or another sweetener, vinegar, salt and pepper.
Thickening and seasoning the sauce
- molasses
- vinegar
Roast until the hot side reaches 130F / 55C for medium pink, about 45 minutes; leave the cool side rarer.
Rest the roast on the board; smooth the stuffing and brown the top under the broiler for a few minutes (or return it to the grill or oven if too wet).
Toss butter lettuce, microgreens and the celery leaves with lemon juice, olive oil, a little pepper and a tiny pinch of salt.
Lemon-dressed side salad
- butter lettuce
- microgreens
- celery leaves
- olive oil
Carve by shaving a whole lobe of meat off the bone, laying it flat and slicing through; serve with stuffing, salad and sauce.